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Vegetable Pasta Salad**

 
Vegetable Pasta Salad**
150

Quick, easy and refreshing. This delicious salad can also be served as a main course.

Yield

16

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

12 ounces pasta, rotini
cooked and drained
6 medium onions
Green, thinly
2 small zucchini
thinly sliced
1 cup broccoli, frozen
1 cup cauliflower florets
frozen
1 ½ cups carrots
thinly sliced and boiled
1 cup celery
sliced
½ cup green peas
thawed
½ ounce olives
drained from can
6 ounces artichoke hearts
marinated, drained and quartered
Dressing
½ cup mayonnaise
½ cup salad dressing, italian
bottled
½ cup sour cream
1 tablespoon prepared mustard
½ teaspoon italian seasoning
dried
*

Directions

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts.

In a small bowl, combine dressing ingredients; mix well.

Pour over pasta and vegetables and toss.

Cover and refrigerate for at least 1 hour.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 13045% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 234mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 6g
Vitamin A 44% Vitamin C 26%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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